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A few months ago as an experiment, I threw in some grass fed beef bone marrow bones into my bone broth mix of five pounds of assorted grass fed beef bones. The result was delicious and the bone broth was extra gelatinous (a good thing).

The marrow was an added bonus—I just scooped it out and spread it on bread for a delectable treat. I did a little research and learned you can roast your bones before tossing them into the broth. So I tried it this morning, in my new batch of bone broth.

I was so looking forward to tasting the bone marrow, but to be honest, the results were short of spectacular. I think I blew it on the seasoning. I added salt after they came out of the oven and I think that was a mistake. I should have seasoned them before they went in. That way the marrow would have soaked up the salt in the baking process.

And next time I'll try grilling the bread and brushing it with a fresh garlic clove!